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Description
Moist caramel bundt cakes dipped in rich toffee caramel and finished with freeze-dried raspberries and red currants. A beautifully balanced bake with sweet caramel and a fruity finish, perfect for display.
Ingredients
350g
Whole Egg
280g
Water
5g
Freeze Dried Raspberry Sprinkles
50g
Red Currants
Method
- Add all the ingredients into an electric mixer and mix on a medium speed for 5-7 minutes.
- Add the mixture into bundt moulds
- Press the upper surface approx. 1 cm deep using an oiled scraper or spatula.
- Place the bundts into a preheated oven
- (180 ̊ C) and bake for initially 5 minutes.
- Finish baking with open damper for 20-25 minutes.
- Once cooled, heat the IRCA Toffee D’or Caramel for 30 seconds to 1 minute, in 30 second intervals stirring in between
- Dip the bundts into the IRCA Toffee D’Or Caramel
- Decorate with freeze dried raspberries and red currants
